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Natasha’s Greek Salad

Natasha's Greek Salad - recipe card
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This classic Greek salad combines crisp romaine lettuce, juicy tomatoes, cucumbers, and tangy feta cheese with a zesty lemon-oregano vinaigrette. The briny Kalamata olives and crunchy bell peppers add depth, while the dressing ties everything together for a refreshing and satisfying dish.

Ingredients

Scale
  • 1 head romaine lettuce, chopped into 1-inch pieces (about 6 cups)
  • 2 medium Roma tomatoes, cut into 1/2-inch chunks (about 1 1/2 cups)
  • 1 medium English cucumber, quartered lengthwise and sliced 1/2-inch thick (about 2 cups)
  • 1 medium green bell pepper, cored, seeded, and cut into 1/2-inch pieces (about 1 cup)
  • 1/2 medium red onion, thinly sliced into rings (about 1/2 cup)
  • 1/2 cup Kalamata olives, pitted and halved
  • 4 ounces feta cheese, crumbled (about 1 cup)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice (from 1 medium lemon)
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Wash and dry the romaine lettuce thoroughly using a salad spinner or by patting dry with paper towels. Chop into 1-inch pieces and place in a large salad bowl. The lettuce provides a crisp, sturdy base that holds up well to the dressing without wilting too quickly.
  2. Cut the Roma tomatoes into 1/2-inch chunks, discarding the core and any tough seeds. Add them to the bowl. Avoid over-ripening; choose firm tomatoes for the best texture and to prevent the salad from becoming watery.
  3. Quarter the English cucumber lengthwise (if desired, peel off half the skin in stripes for visual contrast), then slice crosswise into 1/2-inch-thick pieces. Add to the bowl. English cucumbers have fewer seeds and a milder flavor, making them ideal for salads.
  4. Core and seed the green bell pepper, then cut into 1/2-inch pieces. Add to the bowl along with the thinly sliced red onion rings and halved Kalamata olives. The red onion rings add sharpness, and the olives bring a briny, savory punch.
  5. Crumble the feta cheese into small, even pieces and scatter over the top of the salad. Do not mix yet to keep the feta from breaking down too much. For best flavor, use a block of feta in brine and crumble it yourself.
  6. In a small bowl or jar with a tight-fitting lid, combine the extra virgin olive oil, fresh lemon juice, red wine vinegar, dried oregano, kosher salt, and black pepper. Whisk or shake vigorously until the dressing is emulsified and the oregano is evenly distributed.
  7. Pour the dressing over the salad, starting at the edges and working inward. Toss gently with salad tongs or two large spoons, lifting from the bottom to coat all ingredients evenly. Taste and adjust seasoning with salt or lemon juice if needed.
  8. Serve immediately as a side salad or light main course. This salad is best enjoyed at room temperature within 30 minutes of dressing to maintain crispness. If making ahead, keep dressing separate and toss just before serving.

Notes

Storage: Store undressed salad in an airtight container in the refrigerator for up to 2 days; the lettuce will soften over time. Dressing can be stored separately in a sealed jar in the fridge for up to 1 week. Freezing: Not recommended due to high water content in vegetables. Reheating: Not applicable; serve cold or at room temperature. To refresh leftover salad, add a splash of lemon juice or olive oil and toss gently.

Nutrition

Keywords: Natasha's Greek salad, Greek salad recipe, traditional Greek salad, horiatiki, Mediterranean salad, cucumber tomato feta salad, Kalamata olive salad, lemon oregano vinaigrette, no-cook salad, summer salad

Find it online: https://copycatkitchenco.com/natashas-greek-salad/